RECIPE BONELESS LEG OF LAMB RECIPES

Name: Boneless Leg of Lamb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs lamb; olive oil; 1 cup chopped fresh parsley; 1 teaspoon fresh rosemary; 1 teaspoon fresh thyme; 1 pinch salt; 1 pinch pepper

BONELESS LEG OF LAMB RECIPE - FOOD.COM

Boneless Leg of Lamb Recipe - Food.com image

Make and share this Boneless Leg of Lamb recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper

Steps:

Generously rub leg of lamb with olive oil.
Season lamb with all the ingredients listed, making sure that they are evenly distributed.
Place leg of lamb on a rack in a roasting pan.
Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

Nutrition Facts : Calories 344.6, FatContent 22.6, SaturatedFatContent 9.3, CholesterolContent 120, SodiumContent 137.2, CarbohydrateContent 1.1, FiberContent 0.6, SugarContent 0.1, ProteinContent 32.4

ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE

Roasted Boneless Rosemary Leg of Lamb - Skinnytaste image

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Number Of Ingredients 8

Ingredients

5 cloves garlic (crushed)
2 tbsp lemon juice (freshly squeezed)
3 tbsp fresh rosemary (chopped)
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt (more or less to taste)
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Steps:

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
Slice lamb into 1/4-inch thick slices and place on a serving platter.

Nutrition Facts : ServingSize 4 oz, Calories 213 kcal, CarbohydrateContent 1.5 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 90 mg, SodiumContent 176.5 mg, FiberContent 0.2 g

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